The Rundown

Mornings in Hunza often start with two things, tea on the stove and bread warming nearby. On a Gilgit Baltistan breakfast table, bread is not a side dish. It’s the anchor of the meal, something warm, filling, and meant to be shared.

One breakfast favorite that stands out for its golden color and crunchy bite is Chilpek or Arzoq. You may also see it written as Arzok, Arzoak, Arzouq, or Azoq. Different spellings, same idea, a simple mountain bread, fried fresh, and eaten with local oils, ghee, jam, and tea. If you’re exploring Hunza food, Arzoq is an easy and memorable place to start.

What is Chilpek or Arzoq

What is Arzoq? Arzoq is a traditional Hunza breakfast bread made from a basic wheat dough, shaped by hand, and fried until crisp and golden. It is commonly served hot and placed in the middle of the table, so everyone can tear, dip, and eat as the tea is poured.

In Hunza homes, Arzoq also carries a feeling of welcome. Guests are often offered bread first, paired with tea or butter, because in these valleys, feeding someone is part of hospitality.

Chilpek vs Arzoq

Many visitors get confused about chilpek vs arzoq, but locals usually treat them as the same item. Some villages, especially in upper Hunza, use the name “Chilpek,” while lower Hunza and parts of Nagar commonly say “Arzoq.” The bread is still the same, crisp outside, tender inside, and fried fresh for breakfast.

Spellings also shift from family to family, including Arzoak, Arzok, Arzouq, and Azoq, but they all point to the same traditional bread in Hunza food culture.

Ingredients and how it is made

If you’re searching for an arzoq recipe, the good news is that it’s built on pantry basics. The dough typically uses wheat flour, salt, water, and a small amount of oil. Some homes add milk or egg for softness, and some keep it plain for a more rustic bite.

After resting, the dough is shaped into thin ovals or small rounds. Many cooks press or prick patterns into the surface so the bread cooks evenly and stays crisp without puffing too much.

What makes Arzoq truly distinctive is the frying fat. Traditional versions are famous as apricot oil bread or walnut oil fried bread. These local oils give Arzoq its signature aroma and a richer finish than ordinary frying oil. That is also why the bread feels so connected to the region’s orchards and walnut trees.

Like many Hunza food recipes, Arzoq changes slightly from home to home. Some families fry it thinner for more crunch. Others keep it slightly thicker so the inside stays soft, almost like a tender flatbread with a crisp shell. Either way, it’s designed to be eaten fresh, while the crust is still lively.

Taste and texture

Arzoq is all about contrast. The outer layer is crisp and lightly crackly, while the center stays tender and warm. The oil you use changes the experience too.

With apricot oil bread, the aroma is lighter and slightly fruity, with a gentle sweetness in the background. With walnut oil fried bread, the flavor becomes deeper, nuttier, and more earthy. Both styles feel satisfying and energizing, especially as part of a winter Hunza breakfast.

How locals eat Arzoq

Locals usually eat Arzoq straight from the pan. A classic serving includes torn pieces topped with desi ghee and homemade fruit jam, often apricot or mulberry. That sweet, rich combo is one reason the bread feels comforting even in cold weather.

For a more traditional savory pairing, many people love arzoq with namkeen chai. Namkeen chai is the region’s salted milk tea, and the saltiness balances the bread’s richness beautifully.

If you’re looking up how to eat arzoq, the best answer is simple. Eat it the way the table offers it. Sweet with jam, rich with ghee, or alongside tea. There’s no strict rule, just a warm breakfast meant to be enjoyed slowly.